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Zucchini and bacon and parmesan muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate lunch with zucchini, bacon, and parmesan muffins.
Ingredients:
  • 2 short-cut bacon rashers, finely chopped
  • 1 large zucchini, coarsely grated
  • 300g self-raising flour
  • 40g parmesan
  • 80ml vegetable oil
  • 250ml milk
  • 2 eggs, lightly whisked
Instructions:
  • Preheat your oven to 180C. Line twelve 1/3 cup (80ml) muffin pans with patty cases or muffin wraps.
  • In a small frying pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, for about 3 to 4 minutes. Remove from heat.
  • Squeeze excess moisture from zucchini using your hands. In a large bowl, combine flour and parmesan. Add oil, milk, eggs, bacon, and zucchini, then stir with a wooden spoon until just combined.
  • Divide the mixture evenly into the pans. Bake for 20 minutes, or until golden and a skewer inserted in the center comes out clean. Enjoy warm or at room temperature.

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